Bek's Lemon Meringue Tea Cakes

• 1 (18-ounce) box lemon cake mix
• 1 (8-ounce) container cool whip
• 1 egg white plus 1 cup egg whites
• 2 cups milk
• 2 (3.4-ounce) packages instant lemon pudding mix
• 2 tablespoons sugar
• 1/2 teaspoon cream of tartar
• 1 lemon, zested

1. Preheat oven to 350 degrees F.
2. Mix the cake mix with the container of cool whip and add 1 egg white.
3. Spray a muffin tin with nonstick spray.
4. Scoop 1 tablespoon of mixture into each tin.
5. Flour your hands or the back of a spoon and press dough, flattening it like a pie crust.
6. Bake for 8 minutes.
7. Remove from oven and allow to cool before removing from pan.
8. Mix the 2 cups of milk with the 2 packages of pudding mix.
9. Mixture should be thick.
10. Add 1 tablespoon of pudding mix on top of each cake and spread.
11. Raise temperature of oven to 425 degrees F.
12. Beat the remaining 1 cup of egg whites until soft peaks form, then add sugar and cream of tartar.
13. Mix until stiff peaks form.
14. Fold in the zest of 1 lemon.
15. Spread or pipe 1 tablespoon of meringue on top of each cake.
16. Cover the top completely.
17. Bake at 425 degrees F until tips are slightly golden, about 3 minutes.

lemon cake mix, cool whip, egg, milk, sugar, cream of tartar, lemon

Taken from www.foodnetwork.com/recipes/beks-lemon-meringue-tea-cakes-recipe.html (may not work)